Tempura Tofu And Spring Vegetables
- 1 (14-ounce) package water-packed extra-firm tofu, drained
- 12 cups peanut oil
- 6 tablespoons rice vinegar
- 1 1/2 tablespoons sugar
- 3 tablespoons reduced-sodium tamari
- 1 1/2 teaspoons grated peeled fresh ginger
- 1 pound baby carrots with green tops
- 4.5 ounces all-purpose flour (about 1 cup)
- 6.75 ounces rice flour (about 1 cup)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups club soda, chilled
- 12 ounces sugar snap peas, trimmed
- Place tofu on several layers of paper towels; cover with paper towels. Top with a heavy skillet; let stand 30 minutes. Discard paper towels. Cut tofu in half horizontally; cut blocks into 16 (1/2-inch-thick) slices. Cut slices in half, crosswise, to form 32 (1 x 1/2-inch) rectangles.
- Clip a candy/fry thermometer onto the side of a large skillet; add oil to pan. Heat oil to 385u0b0. Combine vinegar and next 3 ingredients (through ginger). Trim carrot tops to 1 inch; peel carrots.
- Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and salt, stirring well with a whisk. Gradually add club soda, stirring until smooth. Using a slotted spoon, dip tofu in batter. Place tofu in hot oil, and fry 1 minute or until golden, turning once. Make sure oil temperature remains at 375u0b0. Remove tofu, and drain.
- Return oil temperature to 385u0b0. Using a slotted spoon, dip carrots in batter. Place carrots in oil; fry 2 minutes or until golden, turning once. Make sure oil temperature remains at 375u0b0. Remove carrots; drain. Return oil temperature to 385u0b0.
- Using a slotted spoon, dip peas in batter. Place peas in oil; fry 1 minute or until golden, turning once. Make sure oil temperature remains at 375u0b0. Remove peas, and drain. Serve tofu and vegetables with tamari mixture.
water, peanut oil, rice vinegar, sugar, tamari, ginger, carrots, flour, rice flour, baking soda, salt, club soda, sugar snap peas
Taken from www.myrecipes.com/recipe/tempura-tofu-spring-vegetables (may not work)